Chocolate & strawberry dessert cake

Perfect for a celebration, this is a decadent dessert cake – one to be eaten with a fork! Like a roulade, it contains no flour, which means it is a rich close-textured sponge – so expect it to dip a little when it comes out of the oven.

Arrange the remaining strawberries on top of the cake, with a few whole ones and rosemary sprigs or mint leaves in the middle

Serves 8-10

Prepare ahead The cakes can be made up to a day ahead, and assembled and filled up to 2 hours ahead.

Freeze The cakes, without cream and fruit, freeze well.

butter, for greasing

6 eggs, separated

150g (5oz) caster sugar

50g (2oz) cocoa powder, sieved

for the filling & topping

300ml (10fl oz) double cream

2 tbsp icing sugar, plus extra for dusting

1 tsp vanilla extract

400g (14oz) strawberries, sliced (reserve 3 whole strawberries)

rosemary sprigs or mint leaves